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Volume Volume 72 (1994)
RADY, A., KHALIL, M. (1994). EFFECT OF GAMMA IRRADIATION AND OTHER TECHNOLOGICAL TREATMENTS OF OLIVE FRUIT ON ITS OIL QUALITY. Egyptian Journal of Agricultural Research, 72(1), 245-255. doi: 10.21608/ejar.1994.445457
ALI H. RADY; MONUER F. KHALIL. "EFFECT OF GAMMA IRRADIATION AND OTHER TECHNOLOGICAL TREATMENTS OF OLIVE FRUIT ON ITS OIL QUALITY". Egyptian Journal of Agricultural Research, 72, 1, 1994, 245-255. doi: 10.21608/ejar.1994.445457
RADY, A., KHALIL, M. (1994). 'EFFECT OF GAMMA IRRADIATION AND OTHER TECHNOLOGICAL TREATMENTS OF OLIVE FRUIT ON ITS OIL QUALITY', Egyptian Journal of Agricultural Research, 72(1), pp. 245-255. doi: 10.21608/ejar.1994.445457
RADY, A., KHALIL, M. EFFECT OF GAMMA IRRADIATION AND OTHER TECHNOLOGICAL TREATMENTS OF OLIVE FRUIT ON ITS OIL QUALITY. Egyptian Journal of Agricultural Research, 1994; 72(1): 245-255. doi: 10.21608/ejar.1994.445457

EFFECT OF GAMMA IRRADIATION AND OTHER TECHNOLOGICAL TREATMENTS OF OLIVE FRUIT ON ITS OIL QUALITY

Article 24, Volume 72, Issue 1, March 1994, Page 245-255  XML PDF (2.34 MB)
Document Type: Original Article
DOI: 10.21608/ejar.1994.445457
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Authors
ALI H. RADY1; MONUER F. KHALIL2
1Radiobiology Department, Nuclear Research Centre, Atomic Energy Authority, Cairo, Egypt
2Horticulture Research Institute, Agricultural Research Centre, Giza, Egypt.
Abstract
Picual olive fruits were soaked in hot water, sun-dried irradiated at 1.5KGy and the olive oil was obtained by pressing . Physical and chemical properties , stability, fatty acids compostion and unsaponifiable mater (USM) constituents were determined in all samples undertaken. The results indicated that, sun - drying treatment nriarkdiy increased the peroxide value of olive oil, while all treatments under investigation had no real effects on other oil properties and fattry acid composition. Soak­ing tratment caused no changes, while sun - drying and irradiation in­duced a remarkable changes in the USM components olive oil.. Squalene increased and B-sitosterol decreased by irradiation, while the reverse trend occurred by sun- drying treatment . In addition, olive oil stability increased by irradition and decreased by sun - drying
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